Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Pair Beer with Food
Beer's not just good with nachos.
How to Pair Wine with Food
According to wine writer Anthony Giglio, you only need one red (Pinot Noir) and one white (Riesling).
How to Pair Wine and Halloween Candy
Sweet goes with sweet. It's not ideal, but it can work.
How to Make a Crazy Striped Omelet
Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, shares an incredible technique for making an omelet fit for a modernist chef. To try to make this omelet at home, start with some powdered whole eggs and CHOW's recipe for duxelles mushroom paste. Measure your duxelles, then read the directions on the package of powdered eggs. You'll need to treat the amount of duxelles as the amount of water needed to hydrate the eggs, and then figure out the equivalent ratio of powdered eggs in order to have at least 4 ounces of paste per omelet. Place the duxelles and the powdered eggs in a food processor, process until smooth, and use this as the mushroom paste in the omelet. Obviously, this omelet technique is not for the faint of heart, but check out the results in the video! Incredible.